This Mexican ranch dressing can’t get any easier. Three ingredients and just a few minutes to whip up, give your salad a flavor boost with this incredibly delicious recipe.
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Mexican food is one of our favorite cuisines at the farmhouse.
We can’t get enough of this Mexican ranch dressing because it is so versatile. Creamy, zesty, and packed with flavor, we use it in burrito bowls, pizza, tacos, salads, and more.
I love to throw this together for an easy lunch salad as an alternative to my typical fermented balsamic blueberry vinaigrette or honey mustard dressing.
Why You’ll Love This Recipe
It can’t get much easier: Three ingredients and less than five minutes to a homemade dressing.
Homemade is always better: Salad dressings are typically simple to make, and you can’t deny that homemade just tastes better!
Versatile: It’s not just for taco salads. Use it as a dipping sauce for tortilla chips, fresh vegetables, chicken wings, or a cheese quesadilla. It’s also great on tacos, burritos or a Mexican pizza.
Ingredients for Mexican Ranch Dressing
Sour Cream – We make our own sour cream using raw milk. You could also use Greek yogurt for a more protein-packed, healthier version.
Salsa – Chunky, spicy, salsa verde – any type of salsa will work. We love to use our simple fermented salsa.
Taco Seasoning – You can use a packet from the grocery store or whip up your own. To make your own, I recommend using a combo of salt, black pepper, garlic powder, onion powder, cumin, chili powder, paprika, and oregano.
How To Make Mexican Ranch Dressing
Step 1: In a mason jar, or blender, add sour cream, salsa, and taco seasoning.
Step 2: Mix well. I like to use a mason jar and an immersion blender to get a really smooth and creamy consistency.
Tips
- This recipe is really delicious just how it is, but you could also make variations with lime juice, black beans, fresh herbs or even a little hot sauce if you like things extra spicy. Add some avocado to make it even creamier, too.
- A food processor, blender, or immersion blender will work to mix this up. Even a whisk will get the job done, but you will end up with a chunkier dressing.
- Store in an airtight container in the refrigerator for up to a week.
Recipe FAQ’s
There are so many ways you can utilize this dressing! Here area few of our favorites:
Salad: Make a taco salad with seasoned ground beef, avocado, and tomatoes. You can easily add this to just about any salad. Top with sourdough croutons for a delicious crunch!
Pizza: Top your sourdough pizza with this dressing, or make a Mexican pizza with seasoned chicken, beef, or pork, fermented jalapeños, cheese, salsa, olives, peppers, onions, or whatever your favorite toppings might be.
Tacos: Made with homemade sourdough tortillas, tacos with this ranch dressing are amazing.
Nachos: After you bake it and allow it to cool a bit, drizzle this yummy sauce on top.
Burritos: Rice, beans, cheese, and meat, topped with this sauce and rolled up in a tortilla is so, so good.
It’s easy to make your own! It’s just a mixture of salt, black pepper, garlic powder, onion powder, cumin, chili powder, paprika, and oregano. Plus, add just a pinch of cayenne pepper.
More Simple Recipes From the Farmhouse
- Healthy Tuna Salad
- Southwest Chicken Salad
- Kefir Ranch Dressing Recipe
- Easy Avocado Aioli Recipe
- Avocado Mayo Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Mexican Ranch Dressing
Ingredients
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 teaspoons taco seasoning I use Thrive Market organic taco seasoning.
Instructions
- In a bowl, mason jar or blender, add sour cream, salsa, and taco seasoning.
- Blend until completely combined.
- Refrigerate for up to a week in an air tight container.
Notes
- I love using the immersion blender for an easy way to make it really smooth and creamy. You could also just use a whisk. This will leave you with a chunkier dressing.
- You can use your favorite taco seasoning and salsa. I love Thrive Market’s taco seasoning, and fresh salsa ( the kind you would find in the refrigerator section, if not using homemade),
Deborah Brodt says
This was so different and delicious. I also took this to a cookout.
Sandra Buck says
Yum! Going to substitute strained kefir (I am drowning in kefir LOL) for the sour cream and making homemade taco seasoning plus using some home canned salsa. Not suggesting your recipe isn’t perfect as is, just inspired to use up stuff I have in abundance at the moment 🙂 Thank you for sharing so many delicious recipes!
Stephanie f Jackson says
I was looking for the recipe for this that I have had at a Mexican restaurant for lunch when I eaten my taco salad 🥗
Jana says
This is so good. I used the Penzys chicken taco seasoning.
Tanya Kerkhoff says
Have you ever tried growing a mesclun salad mix? This is something we grow for during the summer months, and very much enjoy during the hot weather of summer. It takes a long time to bolt, and if you stay on top of it you get very tender greens even when it’s hot out. I usually order my seeds from William Dam Seeds, and have very much enjoyed their seeds throughout the years, but I’m not sure if they ship to the USA.